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The length of the katana blade varied considerably during the course of its history. In the late 14th and early 15th centuries, katana blades tended to have lengths between 70 and 73 centimetres (28 and 29 in). During the early 16th century, the average length dropped about 10 centimetres (3.9 in), approaching closer to 60 centimetres (24 in).
The diameter of the average katana tsuba is 7.5–8 centimetres (3.0–3.1 in), wakizashi tsuba is 6.2–6.6 cm (2.4–2.6 in), and tantō tsuba is 4.5–6 cm (1.8–2.4 in). During the Muromachi period (1333–1573) and the Momoyama period (1573–1603) Tsuba were more for functionality than for decoration, being made of stronger metals and ...
The wakizashi has a blade between 30 and 60 cm (12 and 24 in) in length. [1] Wakizashi close to the length of a katana are called ō-wakizashi and wakizashi closer to tantō length are called ko-wakizashi. [1] Wakizashi are not necessarily just a smaller version of the katana; they could be forged differently and have a different cross-section. [5]
Blades whose length is next to a different classification type are described with a prefix 'O-' (for great) or 'Ko-' (for small), e.g. a Wakizashi with a length of 59 cm is called an O-wakizashi (almost a Katana) whereas a Katana of 61 cm is called a Ko-Katana (for small Katana; but note that a small accessory blade sometimes found in the ...
One is the shirasaya, which is generally made of wood and considered the "resting" sheath, used as a storage sheath. The other sheath is the more decorative or battle-worthy sheath which is usually called either a jindachi-zukuri, if suspended from the obi (belt) by straps (tachi-style), or a buke-zukuri sheath if thrust through the obi (katana ...
Historical one-handed versions have blades varying from 45 to 80 cm (18 to 31 in) in length. The weight of an average sword of 70 cm (28 in) blade-length would weigh about 700 to 900 g (1.5 to 2.0 lb). [20] There are also larger two-handed versions used by ancient and medieval armies and for training by many styles of Chinese martial arts.
An authentic tachi had an average cutting edge length (nagasa) of 70–80 cm (27 + 9 ⁄ 16 – 31 + 1 ⁄ 2 in), and compared to a katana, was generally lighter in proportion to its length, had a greater taper from hilt to point, was more curved and had a smaller point area for penetrating heavy clothing. [38]
The shaft ranges from 120 cm to 240 cm (47.2 inches to 94.5 inches) in length and is oval shaped. The area of the shaft where the tang sits is the tachiuchi or tachiuke . The tachiuchi/tachiuke would be reinforced with metal rings ( naginata dogane or semegane ), and/or metal sleeves ( sakawa ) and wrapped with cord ( san-dan maki ).
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